Black Bean and Roasted Corn Burrito Bowl

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Spiced Black Bean and Roasted Corn

1. Drain and rinse the two 15-oz cans of black beans; finely dice the yellow onion, mince the 4 garlic cloves, and seed and mince the jalapeño. 7 min
2. Measure out 1½ teaspoons ground cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon dried oregano, 1 teaspoon kosher salt, and ¼ teaspoon black pepper into a small bowl. 2 min
3. Timing-sensitive step. Heat 1 tablespoon of the olive oil in a large skillet over high heat until shimmering, then add the 2 cups thawed and patted-dry corn kernels in a single layer and cook undisturbed for 3–4 minutes until charred in spots, then stir and cook 2 minutes more; transfer to a plate. 6 min
4. Timing-sensitive step. Reduce heat to medium, add the remaining 1 tablespoon olive oil to the same skillet, and sauté the onion for 4 minutes until softened, then add the garlic and jalapeño and cook 1 minute more until fragrant. 5 min
5. Timing-sensitive step. Stir in the spice blend and cook for 30 seconds until the spices are toasted and fragrant.
6. Add the drained black beans, ¼ cup vegetable broth, and the roasted corn; stir to combine and simmer over medium-low heat for 8 minutes until the broth is mostly absorbed and the beans are heated through. 8 min
7. Remove from heat and stir in 2 tablespoons freshly squeezed lime juice; taste and adjust salt. 2 min

Cilantro-Lime Ricebase

1. Rinse 1½ cups long-grain white rice under cold water until the water runs clear, then drain well. 3 min
2. Zest 1 teaspoon of lime zest and squeeze 3 tablespoons of lime juice; roughly chop ⅓ cup fresh cilantro. 4 min
3. Timing-sensitive step. Heat 1 tablespoon olive oil in a medium saucepan over medium heat, add the drained rice, and stir for 2 minutes until the grains are lightly toasted. 2 min
4. Pour in 2¼ cups vegetable broth and ¾ teaspoon kosher salt; bring to a boil, then reduce heat to low, cover tightly, and cook for 18 minutes until all liquid is absorbed. 20 min
5. Remove from heat and let the rice steam, covered, for 5 minutes. 5 min
6. Fluff the rice with a fork, then fold in the 3 tablespoons lime juice, 1 teaspoon lime zest, and ⅓ cup chopped cilantro until evenly combined. 2 min

Fresh Pico, Avocado, and Toppingsside

1. Seed and finely dice the 3 roma tomatoes and finely dice the ¼ white onion; finely chop ¼ cup fresh cilantro. 8 min
2. Combine the diced tomatoes, white onion, and cilantro in a bowl; add 1 tablespoon lime juice and ¼ teaspoon kosher salt, stir, and let the pico sit for at least 10 minutes for the flavors to meld. 10 min
3. Just before serving, halve, pit, and slice the 2 ripe avocados. 3 min
4. Spoon the cilantro-lime rice into four bowls, then top each with a generous portion of the spiced black bean and roasted corn mixture. 2 min
5. Divide the fresh pico and avocado slices over each bowl, then add 2 tablespoons sour cream and ¼ cup shredded Mexican cheese blend per serving; finish with pickled jalapeño slices and a dash of hot sauce if desired. 3 min